Cheesy Double Bean Quesadilla
- 1 can Black Beans (not drained)
- 1 can Cannelini Beans (not drained)
- 1 cup Chicken Stock
- Half of one Onion, cut into small slices
- Half of one Jalepeño, diced (if you want more spice, dice up the whole thing!)
- 1-2 cloves Garlic
- 1 tsp Cumin
- 1-2 tsps Oregano
- 2 tsps Onion Powder
- Salt & Pepper
- Melted butter
- 4 - 8 Flour Tortillas (I used 4 of the large burrito size, they were huge! If you're using the smaller/regular sized tortillas you could make 4 servings)
- Shredded Cheese (I used Mexican/Fiesta blend with Monterrey Jack, Cheddar, Queso Quesadilla & Asadero Cheese)
Combine beans, stock, onion, jalepeño, garlic, cumin, oregano, onion powder and salt & pepper in a crock post. Replace lid and set on low for 7-8 hours (mine went for 10 hours, so longer if needed is fine) or on high for 2-4 hours.
Once beans are ready, strain, reserving about a cup of the liquid. Smash beans, adding a little of the liquid as necessary. How mashed you want them is up to you-- you can add more liquid to make them into refried bean consistency, or give them a more rustic smash, leaving some beans whole. I went in between and used about half a cup of the liquid.
Heat your pan and brush melted butter to your tortilla; place buttered-side down on your heated pan. Smear beans all over entire tortilla, how thick you want the spread is up to you. Sprinkle a good layer of cheese over your bean spread-- as in, no beans should be showing under your cheese. These are CHEESY double bean quesadillas, remember?
Brush melted butter over the next tortilla and place NON-buttered side down on top of your bean and cheese mixture. Allow to cook for several minutes (sorry I didn't time it) until first side is golden and slightly crispy. Flip and cook the other side.
Once finished cooking, place quesadilla on plate and cut into quarters. I served my quesadillas with avocado ranch (recipe here
) and guacamole, can also serve with salsa, sour cream, and/or a good pico de gallo-- super yummy and very easy!